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Stocco G, Cipolat-Gotet C, Biffani S, Ablondi M, Negro A, Summer A, Kyriakaki P, Mavrommatis A, Tsiplakou E. Stage of lactation, parity, breed, milk composition and minerals affect the non-enzymatic antioxidant activity of sheep milk. J Dairy Sci 2024:S0022-0302(24)01175-5. [PMID: 39343212 DOI: 10.3168/jds.2024-25311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Accepted: 08/18/2024] [Indexed: 10/01/2024]
Abstract
The aims of this study were to i) characterize sheep milk for non-enzymatic antioxidant activity via 2 different assays, namely the ferric reducing antioxidant power (FRAP) and the 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), and ii) investigate the effect of milk composition and animal-related parameters on these 2 assays by using Generalized Additive Mixed Model (GAMM) approach. A total of 740 ewes belonging to Massese and Comisana breeds were sampled once during the morning milking across 11 sampling sessions. All milk samples were analyzed for fat, protein, casein, and lactose, somatic cell score (SCS) and minerals (Ca, Mg, Na and Cl). The FRAP and DPPH assays were tested to measure the non-enzymatic antioxidant activity of milk, expressed as μM eq. ascorbic acid/mL of milk and % of inhibition, respectively. The GAMM model included the effect of parity and breed as parametric terms, and the effect of days in milk (DIM), milk yield and the interactions protein × fat, casein × SCS, Ca × Mg and Na × Cl as smooth terms. The sampling day was included in the model as random effect. Results revealed that the non-enzymatic antioxidant capacity of sheep milk, expressed as FRAP, was affected by DIM, potentially because of changes in milk composition over time. Conversely, parity and breed of ewes affected DPPH, suggesting that age- and breed-specific factors are related to specific components in milk acting as hydrogen donors. Milk fat and high casein percentages were found to significantly affect FRAP, while protein content was crucial for high DPPH levels. Additionally, Ca and Mg emerged as important non-enzymatic antioxidants for both FRAP and DPPH, highlighting their important role in antioxidant activity of sheep milk. On the other side, combinations of Na and Cl were particularly influential for FRAP, revealing the complex relationship between these minerals and non-enzymatic antioxidant activity of milk. These findings offer valuable insights into the factors affecting the antioxidative properties of sheep milk, highlighting the need for further exploration of other non-enzymatic antioxidants and their contribution to the total antioxidant activity.
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Affiliation(s)
- Giorgia Stocco
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | | | - Stefano Biffani
- Institute of Agricultural Biology and Biotechnology, National Research Council, 20133 Milano, Italy.
| | - Michela Ablondi
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Alessio Negro
- Ufficio Studi, Associazione Nazionale della Pastorizia, 00187 Rome, Italy
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Panagiota Kyriakaki
- Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | | | - Eleni Tsiplakou
- Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
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2
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Jin H, Liu J, Wang D. Antioxidant Potential of Exosomes in Animal Nutrition. Antioxidants (Basel) 2024; 13:964. [PMID: 39199210 PMCID: PMC11351667 DOI: 10.3390/antiox13080964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 09/01/2024] Open
Abstract
This review delves into the advantages of exosomes as novel antioxidants in animal nutrition and their potential for regulating oxidative stress. Although traditional nutritional approaches promote oxidative stress defense systems in mammalian animals, several issues remain to be solved, such as low bioavailability, targeted tissue efficiency, and high-dose by-effect. As an important candidate offering regulation opportunities concerned with cellular communication, disease prevention, and physiology regulation in multiple biological systems, the potential of exosomes in mediating redox status in biological systems has not been well described. A previously reported relationship between redox system regulation and circulating exosomes suggested exosomes as a fundamental candidate for both a regulator and biomarker for a redox system. Herein, we review the effects of oxidative stress on exosomes in animals and the potential application of exosomes as antioxidants in animal nutrition. Then, we highlight the advantages of exosomes as redox regulators due to their higher bioavailability and physiological heterogeneity-targeted properties, providing a theoretical foundation and feed industry application. Therefore, exosomes have shown great potential as novel antioxidants in the field of animal nutrition. They can overcome the limitations of traditional antioxidants in terms of dosage and side effects, which will provide unprecedented opportunities in nutritional management and disease prevention, and may become a major breakthrough in the field of animal nutrition.
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Affiliation(s)
| | | | - Diming Wang
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China; (H.J.); (J.L.)
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3
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Kazimierska K, Szabłowska-Gadomska I, Rudziński S, Kośla K, Płuciennik E, Bobak Ł, Zambrowicz A, Kalinowska-Lis U. Biologically Active Sheep Colostrum for Topical Treatment and Skin Care. Int J Mol Sci 2024; 25:8091. [PMID: 39125660 PMCID: PMC11311297 DOI: 10.3390/ijms25158091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2024] [Revised: 07/18/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Colostrum is gaining popularity in cosmetic products. The present study compared the composition and selected biological properties of colostrum from Polish sheep (colostrum 1) and Swiss sheep (colostrum 2), particularly those that can affect healthy or diseased skin. The antioxidant activity of the colostrums was measured using ABTS and DPPH assays. The effect on the proliferation of human skin fibroblasts, neonatal epidermal keratinocytes, and human diabetic fibroblast (dHF) cells isolated from diabetic foot ulcers was also assayed in vitro by MTT and Presto Blue tests, respectively. The colostrum simulated dHF cell proliferation by up to 115.4%. The highest used concentration of colostrum 1 stimulated normal fibroblast proliferation by 191.2% (24 h) and 222.2% (48 h). Both colostrums inhibited epidermal keratinocyte viability. The influence of the colostrums on the expression of genes related to proliferation (Ki67) and immune response (IL-6, PTGS-2, TSG-6) in dHF cells were compared. Colostrum 1 increased the rate of wound closure (scar test). Analysis of total fat, protein and fatty acid content found the Polish colostrum to be a richer source of fat than the Swiss colostrum, which contained a larger amount of protein. Both colostrums exhibit properties that suggest they could be effective components in cosmetic or medicinal formulations for skin care, especially supporting its regeneration, rejuvenation, and wound healing.
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Affiliation(s)
- Kinga Kazimierska
- Department of Cosmetic Raw Materials Chemistry, Faculty of Pharmacy, Medical University of Lodz, 90-419 Lodz, Poland;
| | - Ilona Szabłowska-Gadomska
- Laboratory for Cell Research and Application, Center for Preclinical Research and Technology, Medical University of Warsaw, Banacha 1b, 02-097 Warsaw, Poland; (I.S.-G.); (S.R.)
| | - Stefan Rudziński
- Laboratory for Cell Research and Application, Center for Preclinical Research and Technology, Medical University of Warsaw, Banacha 1b, 02-097 Warsaw, Poland; (I.S.-G.); (S.R.)
| | - Katarzyna Kośla
- Department of Molecular Carcinogenesis, Medical University of Lodz, 90-419 Lodz, Poland;
| | - Elżbieta Płuciennik
- Department of Functional Genomics, Medical University of Lodz, 90-419 Lodz, Poland;
| | - Łukasz Bobak
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Science, 51-640 Wrocław, Poland; (Ł.B.); (A.Z.)
| | - Aleksandra Zambrowicz
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Science, 51-640 Wrocław, Poland; (Ł.B.); (A.Z.)
| | - Urszula Kalinowska-Lis
- Department of Cosmetic Raw Materials Chemistry, Faculty of Pharmacy, Medical University of Lodz, 90-419 Lodz, Poland;
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4
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Xiong X, Wang W, Bi S, Liu Y. Application of legumes in plant-based milk alternatives: a review of limitations and solutions. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38881295 DOI: 10.1080/10408398.2024.2365353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/18/2024]
Abstract
In recent years, a global shift has been observed toward reducing the consumption of animal-derived foods in favor of healthier and more sustainable dietary choices. This has led to a steady growth in the market for plant-based milk alternatives (PBMAs). Projections suggest that this market will reach a value of USD 69.8 billion by 2030. Legumes, being traditional and nutritious ingredients for PMBAs, are rich in proteins, dietary fibers, and other nutrients, with potential health benefits such as anticancer and cardiovascular disease prevention. In this review, the application of 12 legumes in plant-based milk alternatives was thoroughly discussed for the first time. However, compared to milk, processing of legume-based beverages can lead to deficiencies such as nutritional imbalance, off-flavor, and emulsion stratification. Considering the potential and challenges associated with legume-based beverages, this review aims to provide a scientific comparison between legume-based beverages and cow's milk in terms of nutritional quality, organoleptic attributes and stability, and to summarize ways to improve the deficiencies of legume-based beverages in terms of raw materials and processing method improvements. In conclusion, the legume-based beverage industry will be better enhanced and developed by improving the issues.
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Affiliation(s)
- Xiaoying Xiong
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Wendong Wang
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Shuang Bi
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Ye Liu
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
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5
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Bjørklund G, Semenova Y, Gasmi A, Indika NLR, Hrynovets I, Lysiuk R, Lenchyk L, Uryr T, Yeromina H, Peana M. Coenzyme Q 10 for Enhancing Physical Activity and Extending the Human Life Cycle. Curr Med Chem 2024; 31:1804-1817. [PMID: 36852817 DOI: 10.2174/0929867330666230228103913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 01/02/2023] [Accepted: 01/26/2023] [Indexed: 03/01/2023]
Abstract
BACKGROUND Coenzyme Q (CoQ) is an enzyme family that plays a crucial role in maintaining the electron transport chain and antioxidant defense. CoQ10 is the most common form of CoQ in humans. A deficiency of CoQ10 occurs naturally with aging and may contribute to the development or progression of many diseases. Besides, certain drugs, in particular, statins and bisphosphonates, interfere with the enzymes responsible for CoQ10 biosynthesis and, thus, lead to CoQ10 deficiency. OBJECTIVES This article aims to evaluate the cumulative studies and insights on the topic of CoQ10 functions in human health, focusing on a potential role in maintaining physical activity and extending the life cycle. RESULTS Although supplementation with CoQ10 offers many benefits to patients with cardiovascular disease, it appears to add little value to patients suffering from statin-associated muscular symptoms. This may be attributed to substantial heterogeneity in doses and treatment regimens used. CONCLUSION Therefore, there is a need for further studies involving a greater number of patients to clarify the benefits of adjuvant therapy with CoQ10 in a range of health conditions and diseases.
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Affiliation(s)
- Geir Bjørklund
- Council for Nutritional and Environmental Medicine (CONEM), Mo i Rana, Norway
| | - Yuliya Semenova
- Department of Surgery, Nazarbayev University School of Medicine, Astana, Kazakhstan
| | - Amin Gasmi
- Société Francophone de Nutrithérapie et de Nutrigénétique Appliquée, Villeurbanne, France
| | | | - Ihor Hrynovets
- Department of Drug Technology and Biopharmaceutics, Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
- CONEM Ukraine Life Science Research Group, Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
| | - Roman Lysiuk
- CONEM Ukraine Life Science Research Group, Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
- Department of Pharmacognosy and Botany, Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
- Department of Pharmacognosy and Botany, Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
| | - Larysa Lenchyk
- Department of Pharmaceutical Technologies and Quality of Medicines, Institute for Advanced Training of Pharmacy Specialists, National University of Pharmacy, Kharkiv, Ukraine
- CONEM Ukraine Pharmacognosy and Natural Product Chemistry Research Group, National University of Pharmacy, Kharkiv, Ukraine
| | - Taras Uryr
- CONEM Ukraine Pharmacognosy and Natural Product Chemistry Research Group, National University of Pharmacy, Kharkiv, Ukraine
| | - Hanna Yeromina
- Department of Pharmaceutical Technologies and Quality of Medicines, Institute for Advanced Training of Pharmacy Specialists, National University of Pharmacy, Kharkiv, Ukraine
- CONEM Ukraine Pharmacognosy and Natural Product Chemistry Research Group, National University of Pharmacy, Kharkiv, Ukraine
| | - Massimiliano Peana
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Sassari 07100, Italy
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6
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Martini M, Altomonte I, Sodi I, Vasylieva Y, Salari F. Sterol, tocopherol, and bioactive fatty acid differences between conventional, high-quality, and organic cow milk. J Dairy Sci 2023; 106:8239-8248. [PMID: 37641300 DOI: 10.3168/jds.2023-23378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Accepted: 06/13/2023] [Indexed: 08/31/2023]
Abstract
Milk contains several components that are important for human nutrition and health. To date, studies on organic and conventional milk have focused on their gross composition and fatty acid content, but little attention has been paid to the differences between other minor components, such as sterols and vitamins that may have functional actions. The aim of this study was to investigate the nutritional differences among 3 types of milk from a dairy plant: conventional, high-quality, and organic (in compliance with European regulations) milk, focusing on minor components such as sterols of animal and plant origin (phytosterols), tocopherols, and bioactive fatty acids. Cholesterol ranged from 271.37 mg/100 g of fat in conventional milk to 278.76 mg/100 g of fat in organic milk. Lanosterol was the main minor animal sterol in cow milk (ranging from 3.41 to 4.37 mg/100 g of fat), followed by desmosterol. The amount of total plant sterols in the analyzed milk ranged from 4.43 mg/100 g of fat in organic to 4.71 mg/100 g of fat in high-quality milk. Brassicasterol was the main sterol of plant origin which varied from 2.6 mg/100 g of fat in conventional and organic milk, to 2.93 mg/100 g of fat in high-quality milk. The second most present phytosterol was β-sitosterol, which ranged from 0.86 mg/100 g of fat in conventional to 0.97 mg/100 g of fat in high-quality, and organic milk. The results of the study showed no significant differences in gross and sterol composition between the 3 types of milk. However, the only significant difference found was in the fatty acid profile, with a higher n-3 content found in high-quality milk than in conventional and organic milk. These findings suggest that the investigated product categories and labels have minimal effect on the sterol and fatty acid profile of commercial cow milk.
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Affiliation(s)
- M Martini
- Department of Veterinary Science, University of Pisa, 56121 Pisa, Italy; Interdepartmental Research Center, Nutrafood, Nutraceuticals and Food for Health, University of Pisa, 56121 Pisa, Italy
| | - I Altomonte
- Department of Veterinary Science, University of Pisa, 56121 Pisa, Italy.
| | - I Sodi
- Department of Veterinary Science, University of Pisa, 56121 Pisa, Italy
| | - Y Vasylieva
- State Biotechnological University (SBTU), 62483 Kharkiv, Ukraine
| | - F Salari
- Department of Veterinary Science, University of Pisa, 56121 Pisa, Italy
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7
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Liu S, Kong T, Feng Y, Fan Y, Yu J, Duan Y, Cai M, Hu K, Ma H, Zhang H. Effects of slit dual-frequency ultrasound-assisted pulping on the structure, functional properties and antioxidant activity of Lycium barbarum proteins and in situ real-time monitoring process. ULTRASONICS SONOCHEMISTRY 2023; 101:106696. [PMID: 37988957 PMCID: PMC10696417 DOI: 10.1016/j.ultsonch.2023.106696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 11/09/2023] [Accepted: 11/13/2023] [Indexed: 11/23/2023]
Abstract
To improve the protein dissolution rate and the quality of fresh Lycium barbarum pulp (LBP), we optimized the slit dual-frequency ultrasound-assisted pulping process, explored the dissolution kinetics of Lycium barbarum protein (LBPr), and established a near-infrared spectroscopy in situ real-time monitoring model for LBPr dissolution through spectral information analysis and chemometric methods. The results showed that under optimal conditions (dual-frequency 28-33 kHz, 300 W, 31 min, 40 °C, interval ratio 5:2 s/s), ultrasonic treatment not only significantly increased LBPr dissolution rate (increased by 71.48 %, p < 0.05), improved other nutrient contents and color, but also reduced the protein particle size, changed the amino acid composition ratio and protein structure, and increased the surface hydrophobicity, zeta potential, and free sulfhydryl content of protein, as well as the antioxidant activity of LBPr. In addition, ultrasonication significantly improved the functional properties of the protein, including thermal stability, foaming, emulsification and oil absorption capacity. Furthermore, the real-time monitoring model of the dissolution process was able to quantitatively predict the dissolution rate of LBPr with good calibration and prediction performance (Rc = 0.9835, RMSECV = 2.174, Rp = 0.9841, RMSEP = 1.206). These findings indicated that dual-frequency ultrasound has great potential to improve the quality of LBP and may provide a theoretical basis for the establishment of an intelligent control system in the industrialized production of LBP and the functional development of LBPr.
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Affiliation(s)
- Shuhan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianyu Kong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanli Fan
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Junwei Yu
- Ningxia Zhongning Goji Industry Innovation Research Institute, Zhongning 755100, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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8
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Badawy S, Liu Y, Guo M, Liu Z, Xie C, Marawan MA, Ares I, Lopez-Torres B, Martínez M, Maximiliano JE, Martínez-Larrañaga MR, Wang X, Anadón A, Martínez MA. Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not? Food Res Int 2023; 172:113158. [PMID: 37689911 DOI: 10.1016/j.foodres.2023.113158] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
Conjugated linoleic acid (CLA) has attracted great attention in recent years as a popular class of functional food that is broadly used. It refers to a group of geometric and positional isomers of linoleic acid (LA) with a conjugated double bond. The main natural sources of CLA are dairy products, beef and lamb, whereas only trace amounts occur naturally in plant lipids. CLA has been shown to improve various health issues, having effects on obesity, inflammatory, anti-carcinogenicity, atherogenicity, immunomodulation, and osteosynthesis. Also, compared to studies on humans, many animal researches reveal more positive benefits on health. CLA represents a nutritional avenue to improve lifestyle diseases and metabolic syndrome. Most of these effects are attributed to the two major CLA isomers [conjugated linoleic acid cis-9,trans-11 isomer (c9,t11), and conjugated linoleic acid trans-10,cis-12 isomer (t10,c12)], and their mixture (CLA mix). In contrast, adverse effects of CLA have been also reported, such as glucose homeostasis, insulin resistance, hepatic steatosis and induction of colon carcinogenesis in humans, as well as milk fat inhibition in ruminants, lowering chicken productivity, influencing egg quality and altering growth performance in fish. This review article aims to discuss the health benefits of CLA as a nutraceutical supplement and highlight the possible mechanisms of action that may contribute to its outcome. It also outlines the feasible adverse effects of CLA besides summarizing the recent peer-reviewed publications on CLA to ensure its efficacy and safety for proper application in humans.
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Affiliation(s)
- Sara Badawy
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Pathology Department of Animal Medicine, Faculty of Veterinary Medicine, Benha University, Egypt
| | - Yanan Liu
- MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Mingyue Guo
- MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhenli Liu
- MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Changqing Xie
- MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Marawan A Marawan
- The State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Infectious Diseases, Animal Medicine Department, Faculty of Veterinary Medicine, Benha University, Egypt
| | - Irma Ares
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - Bernardo Lopez-Torres
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - Marta Martínez
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - Jorge-Enrique Maximiliano
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - María-Rosa Martínez-Larrañaga
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - Xu Wang
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China; MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Arturo Anadón
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain.
| | - María-Aránzazu Martínez
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
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9
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Petcu CD, Tăpăloagă D, Mihai OD, Gheorghe-Irimia RA, Negoiță C, Georgescu IM, Tăpăloagă PR, Borda C, Ghimpețeanu OM. Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry. Foods 2023; 12:3176. [PMID: 37685108 PMCID: PMC10486681 DOI: 10.3390/foods12173176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.
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Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Carmen Negoiță
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Ioana Mădălina Georgescu
- Sanitary Veterinary and Food Safety Directorate Bucharest, Ilioara Street No. 16Y, District 3, 032125 Bucharest, Romania;
| | - Paul Rodian Tăpăloagă
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
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10
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Shelling AN, Ahmed Nasef N. The Role of Lifestyle and Dietary Factors in the Development of Premature Ovarian Insufficiency. Antioxidants (Basel) 2023; 12:1601. [PMID: 37627595 PMCID: PMC10451748 DOI: 10.3390/antiox12081601] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/07/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Premature ovarian insufficiency (POI) is a condition that arises from dysfunction or early depletion of the ovarian follicle pool accompanied by an earlier-than-normal loss of fertility in young women. Oxidative stress has been suggested as an important factor in the decline of fertility in women and POI. In this review, we discuss the mechanisms of oxidative stress implicated in ovarian ageing and dysfunction in relation to POI, in particular mitochondrial dysfunction, apoptosis and inflammation. Genetic defects, autoimmunity and chemotherapy, are some of the reviewed hallmarks of POI that can lead to increased oxidative stress. Additionally, we highlight lifestyle factors, including diet, low energy availability and BMI, that can increase the risk of POI. The final section of this review discusses dietary factors associated with POI, including consumption of oily fish, mitochondria nutrient therapy, melatonin, dairy and vitamins that can be targeted as potential interventions, especially for at-risk women and in combination with personalised nutrition. Understanding the impact of lifestyle and its implications for POI and oxidative stress holds great promise in reducing the burden of this condition.
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Affiliation(s)
- Andrew N. Shelling
- Department of Obstetrics and Gynaecology, Faculty of Medical and Health Sciences, The University of Auckland, Auckland 1142, New Zealand;
- Centre for Cancer Research, Faculty of Medical and Health Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Noha Ahmed Nasef
- Riddet Research Institute, Massey University, Palmerston North 4474, New Zealand
- School of Food and Advanced Technology, College of Science, Massey University, Palmerston North 4474, New Zealand
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11
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Bakshi S, Paswan VK, Yadav SP, Bhinchhar BK, Kharkwal S, Rose H, Kanetkar P, Kumar V, Al-Zamani ZAS, Bunkar DS. A comprehensive review on infant formula: nutritional and functional constituents, recent trends in processing and its impact on infants' gut microbiota. Front Nutr 2023; 10:1194679. [PMID: 37415910 PMCID: PMC10320619 DOI: 10.3389/fnut.2023.1194679] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 05/30/2023] [Indexed: 07/08/2023] Open
Abstract
Human milk is considered the most valuable form of nutrition for infants for their growth, development and function. So far, there are still some cases where feeding human milk is not feasible. As a result, the market for infant formula is widely increasing, and formula feeding become an alternative or substitute for breastfeeding. The nutritional value of the formula can be improved by adding functional bioactive compounds like probiotics, prebiotics, human milk oligosaccharides, vitamins, minerals, taurine, inositol, osteopontin, lactoferrin, gangliosides, carnitine etc. For processing of infant formula, diverse thermal and non-thermal technologies have been employed. Infant formula can be either in powdered form, which requires reconstitution with water or in ready-to-feed liquid form, among which powder form is readily available, shelf-stable and vastly marketed. Infants' gut microbiota is a complex ecosystem and the nutrient composition of infant formula is recognized to have a lasting effect on it. Likewise, the gut microbiota establishment closely parallels with host immune development and growth. Therefore, it must be contemplated as an important factor for consideration while developing formulas. In this review, we have focused on the formulation and manufacturing of safe and nutritious infant formula equivalent to human milk or aligning with the infant's needs and its ultimate impact on infants' gut microbiota.
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Affiliation(s)
- Shiva Bakshi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Vinod Kumar Paswan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Satya Prakash Yadav
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Basant Kumar Bhinchhar
- Department of Livestock Production Management, Sri Karan Narendra Agriculture University, Jobner, India
| | - Sheela Kharkwal
- Department of Agriculture Economics, Sri Karan Narendra Agriculture University, Jobner, India
| | - Hency Rose
- Division of Dairy Technology, ICAR—National Dairy Research Institute, Karnal, India
| | - Prajasattak Kanetkar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Vishal Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Zakarya Ali Saleh Al-Zamani
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
- Department of Food Technology and Science, Faculty of Agriculture and Veterinary Medicine, Ibb University, Ibb, Yemen
| | - Durga Shankar Bunkar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
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12
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Stobiecka M, Król J, Brodziak A, Klebaniuk R, Kowalczuk-Vasilev E. Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk. Animals (Basel) 2023; 13:2013. [PMID: 37370523 DOI: 10.3390/ani13122013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/06/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of this study was to assess the effect of the addition of a standardized herbal mixture to the feed ration for Holstein-Friesian cows on the antioxidant capacity of milk. The study was carried out on a farm specialized in breeding dairy cattle. The exact study involved 30 cows in lactation III, which were in the first phase of lactation at the beginning of the experiment (15 cows-control group; 15 cows-experimental group). The nutrition supplied to the cows was based on the TMR (total mixed ration) system, with roughage and concentrate fodder used as the basis of the feed ration. The addition of a standardized blend of dried herbs, i.e., oregano (Origanum vulgare), thyme (Thymus vulgaris), purple coneflower (Echinacea purpurea), and cinnamon bark (Cinnamomum zeylanicum), was the experimental factor. Powdered herbs were administered as a component of the concentrate fodder at the dose of 3% DM ration/day/head. Milk samples were collected four times during the experiment (term 0 after the colostrum period and then after lactation weeks 2, 4, and 6). The following parameters were determined in the milk: the basic chemical composition, i.e., the content of total protein, fat, lactose, and casein; somatic cell count; content of selected whey proteins (α-lactalbumin, β-lactoglobulin, lactoferrin, BSA); and fat-soluble vitamins (A, D3, E). Additionally, the milk antioxidant capacity (ABTS, FRAP, DPPH) was determined and the degree of antioxidant protection (DAP) was calculated. It was shown that the milk from cows receiving the herbal blend-supplemented fodder had a higher content of casein, compared to the control group. The herbal supplementation contributed to a significant increase in the content of bioactive compounds, i.e., selected whey proteins (β-lactoglobulin, lactoferrin) and lipophilic vitamins (A, E). The milk was also characterized by significantly higher antioxidant potential (regardless of the measurement method) and a higher degree of antioxidant protection (DAP).
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Affiliation(s)
- Magdalena Stobiecka
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Jolanta Król
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Aneta Brodziak
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Renata Klebaniuk
- Institute of Animal Nutrition and Bromatology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Edyta Kowalczuk-Vasilev
- Institute of Animal Nutrition and Bromatology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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13
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M.F. Elshaghabee F, A. Abd El-Maksoud A, M. Ambrósio F. de Gouveia G. Recent Development in Antioxidant of Milk and Its Products. Biochemistry 2023. [DOI: 10.5772/intechopen.109441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Free radicals are produced in humans through natural metabolism or the external environment, such as diet. These free radicals are neutralized by the antioxidant system, whereas enzymes, for example, catalase, superoxide dismutase, and glutathione peroxidase, play an important role in preventing excessive free radicals. Food antioxidants give a good hand in enhancing the human antioxidant system; high consumption of a diet rich in natural antioxidants protects against the risk of diseases such as cardiovascular, cancer, diabetes, and obesity. Milk and its products are popular for a wide range of consumers. Milk contains casein, whey protein, lactoferrin, milk lipid and phospholipids, vitamins, and microelements, for example, selenium (Se), which have antioxidant properties. Furthermore, probiotication of milk either sweet or fermented could enhance the antioxidant capacity of milk. This chapter focuses on presenting recent review data on milk components with antioxidant activity and their health benefits, probiotics as antioxidant agents, and methods for enhancing the antioxidant capacity of dairy products. The key aim of this chapter is to focus on major strategies for enhancing the antioxidant capacity of milk and its products.
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14
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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15
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Ganeshalingam M, Enstad S, Sen S, Cheema S, Esposito F, Thomas R. Role of lipidomics in assessing the functional lipid composition in breast milk. Front Nutr 2022; 9:899401. [PMID: 36118752 PMCID: PMC9478754 DOI: 10.3389/fnut.2022.899401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 08/02/2022] [Indexed: 11/13/2022] Open
Abstract
Breast milk is the ideal source of nutrients for infants in early life. Lipids represent 2–5% of the total breast milk composition and are a major energy source providing 50% of an infant’s energy intake. Functional lipids are an emerging class of lipids in breast milk mediating several different biological functions, health, and developmental outcome. Lipidomics is an emerging field that studies the structure and function of lipidome. It provides the ability to identify new signaling molecules, mechanisms underlying physiological activities, and possible biomarkers for early diagnosis and prognosis of diseases, thus laying the foundation for individualized, targeted, and precise nutritional management strategies. This emerging technique can be useful to study the major role of functional lipids in breast milk in several dimensions. Functional lipids are consumed with daily food intake; however, they have physiological benefits reported to reduce the risk of disease. Functional lipids are a new area of interest in lipidomics, but very little is known of the functional lipidome in human breast milk. In this review, we focus on the role of lipidomics in assessing functional lipid composition in breast milk and how lipid bioinformatics, a newly emerging branch in this field, can help to determine the mechanisms by which breast milk affects newborn health.
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Affiliation(s)
- Moganatharsa Ganeshalingam
- School of Science and the Environment/Boreal Ecosystems Research Initiative, Memorial University of Newfoundland, Corner Brook, NL, Canada
- *Correspondence: Moganatharsa Ganeshalingam,
| | - Samantha Enstad
- Neonatal Intensive Care Unit, Orlando Health Winne Palmer Hospital for Women and Babies, Orlando, FL, United States
| | - Sarbattama Sen
- Department of Pediatric Newborn Medicine, Brigham and Women’s Hospital, Boston, MA, United States
- Harvard Medical School, Boston, MA, United States
| | - Sukhinder Cheema
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Flavia Esposito
- Department of Mathematics, University of Bari Aldo Moro, Bari, Italy
| | - Raymond Thomas
- School of Science and the Environment/Boreal Ecosystems Research Initiative, Memorial University of Newfoundland, Corner Brook, NL, Canada
- Raymond Thomas,
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16
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Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities. Foods 2022; 11:foods11142103. [PMID: 35885347 PMCID: PMC9320122 DOI: 10.3390/foods11142103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/06/2022] [Accepted: 07/12/2022] [Indexed: 01/27/2023] Open
Abstract
Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were used to investigate the degree and extent of hydrolysis. Antihypertensive potential (ACE-IA), radical scavenging (DPPH-RSA), and iron chelation (Fe-CA) were assessed. No statistically significant changes in pH (5.84−6.29) were observed during hydrolysis and storage. At the start of hydrolysis, DH_TCASN was ≅11% for both substrates whereas DH_TNBS was >10% and >5% for WP65 and WP80, respectively. After one-hour hydrolysis, DH_TCASN was ≅17% for both substrates and DH_TNBS was ≅15% and ≅11% for WP65 and WP80, respectively. The β-lactoglobulin, α-lactalbumin, and caseinomacropeptide of WP65 were hydrolyzed by 14 ± 1.3%, 73.9 ± 2.6% and 37 ± 2.6%. The respective values for WP80 were 14.9 ± 1.7%, 79.9 ± 1%, and 32.7 ± 4.8%. ACE-IA of the hydrolysates of both substrates was much higher (>80%) than that of controls (<10%). Hydrolysis, substrate type, and storage did not affect the DPPH-RSA (45−54%). Fe-CA of the WP65 and WP80 hydrolysates were ≅40% and ≅20%, respectively; a similar outcome was found in the respective controls. Refrigerated storage for 17 h did not affect the degree of hydrolysis and biofunctional activities.
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17
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Tripaldi C, Palocci G, Rinaldi S, Di Giovanni S, Cali M, Renzi G, Costa C. The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Carmela Tripaldi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Giuliano Palocci
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Simona Rinaldi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Sabrina Di Giovanni
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Massimo Cali
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Gianluca Renzi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Corrado Costa
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Ingegneria e Trasformazioni agroalimentari Via della Pascolare 16, Monterotondo 00015 Rome Italy
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18
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Ramírez-Rivas IK, Gutiérrez-Méndez N, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Santellano-Estrada E, Arevalos-Sánchez MM, Chávez-Martínez A. Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese. Foods 2022; 11:1264. [PMID: 35563990 PMCID: PMC9102267 DOI: 10.3390/foods11091264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/21/2022] [Accepted: 04/24/2022] [Indexed: 02/05/2023] Open
Abstract
Requeson cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four requeson cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed. Proteolysis, peptide concentration, angiotensin-converting enzyme (ACE) inhibitory and antioxidant (DPPH and ABTS) activities were evaluated over time (one, seven and fourteen days). Requeson cheese presented antioxidant and ACE inhibitory activities, however, these values vary depending on salt addition, type of packaging and time of storage. The highest values of antioxidant activity (ABTS) were found in cheese added with 1.5% NaCl and 1.5% (NaCl/KCl, 1:1). Cheese without added salt and vacuum packed presented the highest ACE inhibition percentage at day seven. Therefore, it can be concluded that requeson cheese elaborated exclusively of sweet whey, presents antioxidant and ACE inhibition activity. However, for a cheese with ACE inhibitory capacity, it is recommended not to add salts or add at 1% (NaCl) and vacuum pack it. Additionally, for a cheese with antioxidant activity, it is recommended to add salt at 1.5% either NaCl or (1:1) NaCl/KCl and pack it either in a polyethylene bag or vacuum. In conclusion, requeson cheese elaborate with 100% sweet whey is a dairy product with antioxidant and ACE inhibition activity, being low in salt and fat.
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Affiliation(s)
- Ivette Karina Ramírez-Rivas
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Néstor Gutiérrez-Méndez
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31240, Mexico;
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Rogelio Sánchez-Vega
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Juan Manuel Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Eduardo Santellano-Estrada
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Martha María Arevalos-Sánchez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
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Cais-Sokolińska D, Walkowiak-Tomczak D, Rudzińska M. Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles. J Dairy Sci 2022; 105:4760-4771. [PMID: 35450712 DOI: 10.3168/jds.2022-21856] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 02/23/2022] [Indexed: 12/13/2022]
Abstract
The aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the l-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.
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Affiliation(s)
- D Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - D Walkowiak-Tomczak
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Rudzińska
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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Ali MA, Kamal MM, Rahman MH, Siddiqui MN, Haque MA, Saha KK, Rahman MA. Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1263-1279. [PMID: 35250052 PMCID: PMC8882518 DOI: 10.1007/s13197-021-05091-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2021] [Accepted: 04/04/2021] [Indexed: 12/31/2022]
Abstract
Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.
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Affiliation(s)
- Md. Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Mostafa Kamal
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md. Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
| | - Md. Nurealam Siddiqui
- Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Azizul Haque
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Khokan Kumar Saha
- Department of Agricultural Engineering, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Atikur Rahman
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
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Tian XZ, Wang X, Ban C, Luo QY, Li JX, Lu Q. Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention. Front Nutr 2022; 9:862689. [PMID: 35399684 PMCID: PMC8984100 DOI: 10.3389/fnut.2022.862689] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 03/03/2022] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to observe the effect of purple corn anthocyanin on the light-induced antioxidant activity, free radicals, volatile compounds, color parameters, and sensory properties of milk during storage. There were four groups: (1) negative control, no addition of anthocyanins + exposure to fluorescent light (NC); (2) positive control 1, no addition of anthocyanins + protected from fluorescent light (PC1); (3) positive control 2, the addition of 0.3% (w/v) anthocyanins + exposure to fluorescent light (PC2); and (4) the addition of 0.3% anthocyanins + protected from fluorescent light (AC). The results indicated that the concentration of antioxidant activity parameters in the NC group decreased during the entire storage period, whereas antioxidant activity parameters were unchanged except for the glutathione peroxidase (GSH-Px) in the AC group. Moreover, the NC group showed lower levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and higher levels of superoxide anion and hydrogen peroxide than the other groups after 1 d of storage period. The extent of malondialdehyde accumulation and lipid peroxidation in the control groups were greater than that of the AC group. Twenty-two volatile compounds were determined in milk, which consisted of eight alcohols, three ketones, five aldehydes, two esters, and four hydrocarbons by headspace gas chromatography mass spectrometer analysis. Specifically, individual aldehydes, esters and hydrocarbons in the AC group remained at relatively stable values during storage relative to the other three groups. Stronger positive correlations were detected between several antioxidant activities (superoxide dismutase, GSH-Px) and DPPH scavenging activity as well as total ketones in milk. Adding of anthocyanin did not impact on the color values of L*, a* and b* in light-protected milk during the entire storage period. Some sensory evaluation parameters (flat, garlic/onion/weedy, oxidized-light, oxidized-metal, rancid) in AC group were significantly higher than that of the control group at the end of the period. In conclusion, the current study revealed that the addition of purple corn anthocyanin pigment to light-protected milk had the potential to prevent lipid oxidation, enhance antioxidant activity, maintain volatile compounds and increase the sensory scores.
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22
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Fermented foods: an update on evidence-based health benefits and future perspectives. Food Res Int 2022; 156:111133. [DOI: 10.1016/j.foodres.2022.111133] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/15/2022]
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Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3192061] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
The global renewed interest in plant-based milk and products is increasing amongst health-conscious consumers. There is increased utilisation of generic probiotics in the processing of legume milk as alternatives to dairy milk are scarce in Africa. This study evaluated the probiotic potential, physicochemical, and sensory properties of novel fermented cowpea-peanut milk with Lacticaseibacillus rhamnosus Yoba. A 3 × 1 factorial design as ratio of cowpea-peanut milk (1 : 1, 2 : 1, 3 : 1v/v) and the application of 2% w/v L. rhamnosus Yoba obtained from Yoba for Life Foundation, Netherlands, was used. The chemical and mineral contents of the fermented cowpea-peanut milk was analysed using Association of Official Analytical Chemists (AOAC) methods. Quality parameters such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate, total antioxidant activity, antinutrient, and amino acids content were determined. The fermented cowpea-peanut milk samples had 7.7–8.1 log CFU/mL viable L. rhamnosus Yoba cells after fermentation. Nutrient content range was given in g/100 g: carbohydrate 5.18–6.05, crude fat 3.3–3.5, crude protein 5.6–7.1, ash 1.04–1.26, crude fibre 0.72–1.18, and total reducing sugars 1.80–2.20. Lysine, leucine, and methionine content was 6.30–7.31, 6.60–8.75, and 1.7–1.86 g/100 g, respectively. Phytic acid and trypsin inhibitor content range was 0.3–0.34 mg/100 g and 0.86–1.12 TIU/mg, respectively. Iron and potassium content (mg/100 g) was 0.48–0.58 and 202–243 with pH 4.1–4.2. DPPH free radical scavenging, and total antioxidant rate was 56–59% and 49–54%, respectively. Physicochemical parameters were significantly different (
< 0.05). The fermented cowpea-peanut milk had an acceptance rating of 78%. The successful application and consumer acceptability of the fermented cowpea-peanut milk has the potential to increase the utilisation of these legumes and enhance their market value.
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Sakkas L, Evageliou V, Igoumenidis PE, Moatsou G. Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream. Foods 2022; 11:465. [PMID: 35159618 PMCID: PMC8833928 DOI: 10.3390/foods11030465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/31/2022] [Accepted: 02/03/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of the study was to compare the buttermilk released from the churning of sweet cream separated from sheep milk (BSM) or whey (BSW) with the buttermilk from sweet cow milk cream (BCM). Additional experimental factors were the heat treatment (68 °C for 10 or 30 min) and storage of cream (refrigeration or freezing). The composition of BSM was the most advantageous in terms of non-fat solids, protein-which was the most abundant solid component-casein, calcium and phosphorus contents. No significant differences were observed in the phospholipids (PL) content of BSM, BCM and BSW. Antioxidant potential and emulsion stability (ES) of BSM were the highest. The radical scavenging activity (RSA) of BSW was high opposite to chelating activity (CA). Some functional properties of BSW were similar to those of BSM and BCM. The freezing of cream affected the churning, the fat content, the soluble nitrogenous fraction at pH 4.6 (WSN) and some functional properties of buttermilk, but not in a consistent manner. The properties of BSM were marginally affected or unaffected by the use of frozen cream. The freezing of whey cream caused significant changes (p < 0.05) in the protein profile and the functional behaviour of BSW. Cream heat treatment affected the WSN of BSW opposite to its sweet cream counterparts.
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Affiliation(s)
- Lambros Sakkas
- Department Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (L.S.); (V.E.)
| | - Vasiliki Evageliou
- Department Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (L.S.); (V.E.)
| | - Panagiotis E. Igoumenidis
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos, 12243 Egaleo, Greece;
| | - Golfo Moatsou
- Department Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (L.S.); (V.E.)
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Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese. Foods 2022; 11:foods11030417. [PMID: 35159567 PMCID: PMC8834556 DOI: 10.3390/foods11030417] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 01/10/2023] Open
Abstract
In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was 0.4% (w/w). The composition, biochemical, and sensory properties of the cheeses during 21 days of storage were determined. At the end of storage, cheese fortified with beta-glucan had 75.26% moisture content, 10.30% fat, 1.71% salt, and 8.50% protein. Generally, the addition of β-glucan at this concentration did not significantly affect the composition, color, and viscosity measurements or the level of proteolysis and lipolysis and the antioxidant activity of the cheeses. However, cheese fortified with β-glucan showed a higher moisture content than control cheese on the 1st and 21st day of storage while the levels of proteolysis and the sensory properties of the cheeses were unaffected. During the sensory evaluation, panelists evaluated cheese with β-glucan with higher scores regarding the flavor characteristic compared to control cheese. The major free fatty acid was acetic acid in both cheeses and its concentration was higher in cheese with β-glucan. The results of the present study could be used by the dairy industry for manufacturing new products with improved health benefits.
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26
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Stobiecka M, Król J, Brodziak A. Antioxidant Activity of Milk and Dairy Products. Animals (Basel) 2022; 12:245. [PMID: 35158569 PMCID: PMC8833589 DOI: 10.3390/ani12030245] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/30/2021] [Accepted: 01/16/2022] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.
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Affiliation(s)
| | - Jolanta Król
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.S.); (A.B.)
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Di Trana A, Di Rosa AR, Addis M, Fiori M, Di Grigoli A, Morittu VM, Spina AA, Claps S, Chiofalo V, Licitra G, Todaro M. The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index. Animals (Basel) 2022; 12:ani12020199. [PMID: 35049821 PMCID: PMC8772999 DOI: 10.3390/ani12020199] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 12/10/2022] Open
Abstract
Simple Summary For the purposes of raising awareness of five historical cheeses of Southern Italy that are less known by consumers, and of restoring dignity to the breeders and producers of these cheeses, we studied their quality in terms of chemical composition, monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), conjugated linoleic acid (CLA), PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, polyphenol content (TPC), total antioxidant capacity (FRAP and TEAC), and health index (GHIC). Two stretched-curd bovine cheeses, Caciocavallo Palermitano (CP) and Casizolu del Montiferru (CdM), two ovine cheeses, Vastedda della Valle del Belìce (VVB) and Pecorino Siciliano (PS), and one caprine cheese, Caprino Nicastrese (CN), were evaluated. These cheeses are produced in different months, with raw milk from animals reared in an extensive feeding system. In April, the CP cheese showed high values for CLA, TPC, and GHIC, while the CN cheese exhibited high PUFA, PUFA-ω6, PUFA-ω3, TEAC, and GHIC. In May, the CdM cheese exhibited high content of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC, while the PS cheese showed high values of protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC. These measured parameters characterize and distinguish each cheese due to links with numerous factors: species, breed, feeding system, pasture biodiversity, climate, production technology, traditional tools, and ripening type. It is highlighted that, in general, the highest nutritional quality, linked to the highest presence of healthy compounds, originates from the pasture of cheese production in the spring. Abstract Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.
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Affiliation(s)
- Adriana Di Trana
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
- Correspondence: (A.D.T.); (M.A.)
| | - Ambra Rita Di Rosa
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy;
| | - Margherita Addis
- AGRIS Agris Sardegna, Loc. Bonassai, 07040 Olmedo, Italy;
- Correspondence: (A.D.T.); (M.A.)
| | - Myriam Fiori
- AGRIS Agris Sardegna, Loc. Bonassai, 07040 Olmedo, Italy;
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy; (A.D.G.); (M.T.)
| | - Valeria Maria Morittu
- Department of Health Sciences, University Magna Græcia of Catanzaro, 88100 Catanzaro, Italy; (V.M.M.); (A.A.S.)
| | - Anna Antonella Spina
- Department of Health Sciences, University Magna Græcia of Catanzaro, 88100 Catanzaro, Italy; (V.M.M.); (A.A.S.)
| | - Salvatore Claps
- CREA Research Centre for Animal Production and Aquaculture, 85051 Bella Muro, Italy;
| | - Vincenzo Chiofalo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy;
| | - Giuseppe Licitra
- Department of Agriculture, Food and Environment (Di3A), University of Catania, 95123 Catania, Italy;
| | - Massimo Todaro
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy; (A.D.G.); (M.T.)
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Khan MR, Di Giuseppe FA, Torrieri E, Sadiq MB. Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal
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30
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Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics. DAIRY 2021. [DOI: 10.3390/dairy2040046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk intended for cheese production. The effect of storage time, heat pre-treatment, and milk pasteurization temperature on the characteristics of milk and cheese was investigated. The cheese samples were produced with pasteurized milk at both 72 and 77 °C for a time of 15 s using three types of milk: raw fresh milk processed within 48 h of milking, raw stored milk processed within 96 h, and thermized milk that was heat-treated upon arrival at the dairy and processed within 96 h of milking. In total, three repetitions were carried out for each type of milk and pasteurization. Samples of milk before and after pasteurization and cheese at 14 days of storage were analyzed. Antioxidant activity decreased from starting milk to milk after pasteurization to final cheese. The longer storage time of the milk had significant effects on the antioxidant stability of the cheese (64.95 vs. 59.05% of antioxidant activity). Thermization of the milk further reduced the stability of the cheese (54.05% of antioxidant activity). The greater antioxidant stability of fresh milk and cheeses produced with fresh milk is the first result that encourages the production of cheese from a milk that best preserves its original characteristics.
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31
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Jiang Y, Yang X, Jin H, Feng X, Tian F, Song Y, Ren Y, Man C, Zhang W. Shelf-life prediction and chemical characteristics analysis of milk formula during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111268] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Osorio JAC, Daniel JLP, Cabral JF, Almeida KV, Guimarães KL, Sippert MR, Lourenço JCS, De Marchi FE, Velho JP, Santos GT. Annatto seeds as Antioxidants Source with Linseed Oil for Dairy Cows. Animals (Basel) 2021; 11:ani11051465. [PMID: 34065215 PMCID: PMC8161327 DOI: 10.3390/ani11051465] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 05/04/2021] [Accepted: 05/07/2021] [Indexed: 11/21/2022] Open
Abstract
Simple Summary Currently, functional foods are gaining widespread attention. Polyunsaturated fatty acids (PUFA) and antioxidant compounds have beneficial effects on health. It is possible to increase the concentration of these compounds in the milk obtained from dairy cows by manipulating their diets, thereby improving milk quality and consequently the health of animals and humans who consume this milk. Annatto seed (Bixa orellana L.) is a source of antioxidants, whereas linseed oil is rich in omega 3 fatty acid. We evaluated the inclusion of annatto seeds and linseed oil in the diets of dairy cows and their effects on dry matter intake (DMI), nutrient digestibility, milk yield, milk composition and antioxidant capacity in milk and blood. There was no effect of treatment on nutrient digestibility and antioxidant capacity, but the addition of annatto seeds decreased DMI and milk production and linseed oil supplementation reduced milk fat content. Abstract This study aimed to evaluate the effects of annatto seeds, linseed oil and their combination on DMI, apparent total tract digestibility, antioxidant capacity and milk composition of dairy cows. Four lactating Holstein cows (120 ± 43 days in milk; 15.98 ± 2.02 kg of milk/day, mean ± SD) were allocated in a 4 × 4 Latin square with a 2 × 2 factorial arrangement (with or without annatto seeds at 15 g/kg of dry matter (DM); with or without linseed oil at 30 g/kg of DM) and provided four different diets: control (no annatto seeds or linseed oil); annatto seeds (15 g/kg of DM); linseed oil (30 g/kg of DM); and a combination of both annatto seeds and linseed oil. Annatto seeds reduced DM intake, and milk yield, protein and lactose, but increased content of fat, total solids and short chain fatty acid, with no effect on total antioxidant capacity of milk. Linseed oil supplementation decreased medium chain fatty acid proportion and n-6/n-3 ratio, conversely it increased long chain fatty acids and n-3 fatty acid content of milk, ether extract intake and total-tract digestibility. Thus, linseed oil supplementation in dairy cow diets improved the milk FA profile but decreased milk fat concentration, whereas annatto seeds did not influence antioxidant capacity and depressed feed intake and milk yield.
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Affiliation(s)
- Jesus A. C. Osorio
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
| | - João L. P. Daniel
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
| | - Jakeline F. Cabral
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
| | - Kleves V. Almeida
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
| | - Karoline L. Guimarães
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
| | - Micheli R. Sippert
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
| | - Jean C. S. Lourenço
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
| | - Francilaine E. De Marchi
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
| | - João P. Velho
- Department of Animal Science, Santa Maria Federal University, Palmeira das Missões, RS 98300-000, Brazil;
| | - Geraldo T. Santos
- Department of Animal Science, State University of Maringa, Maringa, PR 87020-900, Brazil; (J.A.C.O.); (J.L.P.D.); (J.F.C.); (K.V.A.); (K.L.G.); (M.R.S.); (J.C.S.L.); (F.E.D.M.)
- Correspondence: ; Tel.: +55-449-8819-0091
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Navajas-Porras B, Pérez-Burillo S, Valverde-Moya Á, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants (Basel) 2021; 10:antiox10030445. [PMID: 33805746 PMCID: PMC7999583 DOI: 10.3390/antiox10030445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/07/2021] [Accepted: 03/11/2021] [Indexed: 12/02/2022] Open
Abstract
The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90–98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.
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Affiliation(s)
- Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - Álvaro Valverde-Moya
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
- Correspondence: ; Tel.: +34-958-24-28-41
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Vargas-Bello-Pérez E, Loor JJ, Garnsworthy PC. Short-Term Variations of C18:1 Trans Fatty Acids in Plasma Lipoproteins and Ruminal Fermentation Parameters of Non-Lactating Cows Subjected to Ruminal Pulses of Oils. Animals (Basel) 2021; 11:ani11030788. [PMID: 33808977 PMCID: PMC7999329 DOI: 10.3390/ani11030788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/08/2021] [Accepted: 03/10/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to evaluate short-term variations of trans fatty acids (TFA) in plasma lipoproteins and ruminal fermentation parameters of non-lactating cows subjected to ruminal pulses of vegetable oils. Three non-lactating, non-pregnant Holstein cows, each with a ruminal cannula, were arranged in a 3 × 3 Latin square design with three-day pulsing periods and four-day washout intervals between treatments. Cows were treated with single ruminal pulses of: (1) control (skimmed milk (SM); 500 mL); (2) soybean oil (SO; 250 g/d in 500 mL of SM) and (3) partially-hydrogenated vegetable oil (PHVO; 250 g/d in 500 mL of SM). Time changes after infusion in TFA contents were only observed for plasma C18:1 trans-4, trans-5 and trans-12, and high-density lipoprotein fraction C18:1 trans-9. After ruminal pulses, concentration of acetate decreased linearly; molar concentrations of propionate and valerate increased linearly; molar concentrations of butyrate and isovalerate changed quadratically and were greater at 1 h than at other times. There was an accumulation of several C18:1 TFA in plasma and lipoproteins, especially on the third day of pulsing. Overall, naturally occurring C18:1 TFA isomers (produced during ruminal biohydrogenation of SO) and preformed TFA (supplied by PHVO) elicited differential TFA partitioning and transport in plasma and lipoproteins.
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Affiliation(s)
- Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
- School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK;
- Correspondence:
| | - Juan J. Loor
- Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois, 1207 West Gregory Drive, Urbana, IL 61801, USA;
| | - Philip C. Garnsworthy
- School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK;
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Domingo JL. Concentrations of toxic elements (As, Cd, Hg and Pb) in cow milk: A review of the recent scientific literature. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jose L. Domingo
- Laboratory of Toxicology and Environmental Health School of Medicine Universitat Rovira i Virgili San Llorenç 21 43201 Reus CataloniaSpain
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Zeng Z, Jendricke P, Centner C, Storck H, Gollhofer A, König D. Acute Effects of Oatmeal on Exercise-Induced Reactive Oxygen Species Production Following High-Intensity Interval Training in Women: A Randomized Controlled Trial. Antioxidants (Basel) 2020; 10:antiox10010003. [PMID: 33375059 PMCID: PMC7822041 DOI: 10.3390/antiox10010003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 12/11/2022] Open
Abstract
High-intensity interval training (HIIT) has been demonstrated to increase the generation of reactive oxygen species (ROS). Therefore, strategies to mitigate excessive ROS productions could be useful to reduce the negative consequences of oxidative damage for health, as well as for physical, performances. The aim of this study was to investigate the acute effects of pre-exercise oatmeal consumption on exercise-induced ROS generation in young, healthy women. Thirty-four participants were randomly allocated in one of two groups: oatmeal prior to HIIT (oatmeal; n = 17) or HIIT alone (control; n = 17). Blood samples were obtained at pre-meal, pre-HIIT, immediately post-HIIT, and 15 min after HIIT. Electron paramagnetic resonance (EPR) spectroscopy was used to analyze the concentrations of ROS in the capillary blood. In addition, the blood glucose and blood lactate levels were measured. Immediately post-HIIT, the ROS generation in the oatmeal group was significantly lower in contrast to the control group (p < 0.05). A significant interaction effect of time × meal (p < 0.05; η2 = 0.234) was detected from the pre-meal to 15 post-HIIT for ROS production. Moreover, significant differences in the blood glucose levels were observed between the groups at pre-HIIT and immediately post-HIIT (p < 0.05). In conclusion, the consumption of oatmeal before HIIT may mitigate exercise-induced ROS production.
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Affiliation(s)
- Zhen Zeng
- Department of Sport and Sport Science, University of Freiburg, 79098 Freiburg, Germany; (P.J.); (C.C.); (H.S.); (A.G.); (D.K.)
- School of Sports Medicine and Health, Chengdu Sport University, Chengdu 610000, China
- Correspondence:
| | - Patrick Jendricke
- Department of Sport and Sport Science, University of Freiburg, 79098 Freiburg, Germany; (P.J.); (C.C.); (H.S.); (A.G.); (D.K.)
| | - Christoph Centner
- Department of Sport and Sport Science, University of Freiburg, 79098 Freiburg, Germany; (P.J.); (C.C.); (H.S.); (A.G.); (D.K.)
- Praxisklinik Rennbahn, 4132 Muttenz, Switzerland
| | - Helen Storck
- Department of Sport and Sport Science, University of Freiburg, 79098 Freiburg, Germany; (P.J.); (C.C.); (H.S.); (A.G.); (D.K.)
| | - Albert Gollhofer
- Department of Sport and Sport Science, University of Freiburg, 79098 Freiburg, Germany; (P.J.); (C.C.); (H.S.); (A.G.); (D.K.)
| | - Daniel König
- Department of Sport and Sport Science, University of Freiburg, 79098 Freiburg, Germany; (P.J.); (C.C.); (H.S.); (A.G.); (D.K.)
- Department of Sports Science, Institute for Nutrition, Sports and Health, University of Vienna, 1090 Vienna, Austria
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Niero G, Costa A, Franzoi M, Visentin G, Cassandro M, De Marchi M, Penasa M. Genetic and Non-Genetic Variation of Milk Total Antioxidant Activity Predicted from Mid-Infrared Spectra in Holstein Cows. Animals (Basel) 2020; 10:ani10122372. [PMID: 33322019 PMCID: PMC7764824 DOI: 10.3390/ani10122372] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/02/2020] [Accepted: 12/09/2020] [Indexed: 01/03/2023] Open
Abstract
Simple Summary The total antioxidant activity (TAA) of food is important for human health and results from the contribution of different nutraceutical compounds. Direct determination of TAA in food is time-consuming and expensive. Infrared technologies allow the prediction of difficult-to-measure traits with certain accuracy in several organic matrices, including TAA of bovine milk. In order to understand the background of TAA and identify potential strategies to improve this feature in bovine milk, we explored its non-genetic sources of variation and estimated heritability and correlations with traits of economic interest in a large database of Holstein cows. Abstract Food antioxidants enhance products shelf life and stability during technological treatments through the maintenance of their physical and chemical properties. Moreover, they are endowed with several positive effects on human health, including cell membranes preservation, enzyme functionality, and DNA integrity. Milk has been described in relation to a wide array of fat soluble and water-soluble antioxidant compounds, in particular vitamin A, C, and E, lactoferrin and peptides derived from casein and whey proteins. The total antioxidant activity (TAA) of milk is a novel and scarcely explored trait, defined as the sum of antioxidant contributions of the aforementioned compounds. On this background, the aims of the present study were to investigate the variability of milk TAA on a large scale exploiting predictions obtained through mid-infrared (MIR) spectroscopy and to estimate genetic parameters of this trait in Holstein cows. Individual milk samples were collected between January 2011 and December 2018 during the routine milk recording procedure. Samples were analysed for gross composition through MIR spectroscopy and MIR spectra were stored. Milk TAA was then predicted (pTAA) from the stored milk MIR spectra (111,653 test-day records of 9519 cows in 344 herds) using the previously developed prediction model; considering the prediction accuracy, pTAA might be considered a proxy of the TAA determined through the reference method. Overall, pTAA averaged 7.16 mmoL/L of Trolox equivalents, showed a nadir around 40 days after calving and increased thereafter, following a linear trend up to the end of lactation. The lowest pTAA was observed in milk sampled from June to September. Milk pTAA was heritable (0.401 ± 0.015) and genetically associated to fat yield (0.366 ± 0.049), crude protein (CP) yield (0.238 ± 0.052), fat percentage (0.616 ± 0.022) and CP percentage (0.754 ± 0.015). The official selection index of Italian Holstein put the 49% of the emphasis on fat and protein yield and percentage; therefore, it derives that an indirect favourable selection for milk pTAA should be already in progress in Italian Holstein population.
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Affiliation(s)
- Giovanni Niero
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Padova, Italy; (G.N.); (M.F.); (M.C.); (M.D.M.); (M.P.)
| | - Angela Costa
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Padova, Italy; (G.N.); (M.F.); (M.C.); (M.D.M.); (M.P.)
- Correspondence: ; Tel.: +39-049-8272632
| | - Marco Franzoi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Padova, Italy; (G.N.); (M.F.); (M.C.); (M.D.M.); (M.P.)
| | - Giulio Visentin
- Department of Veterinary Medical Sciences (DIMEVET), Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Bologna, Italy;
| | - Martino Cassandro
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Padova, Italy; (G.N.); (M.F.); (M.C.); (M.D.M.); (M.P.)
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Padova, Italy; (G.N.); (M.F.); (M.C.); (M.D.M.); (M.P.)
| | - Mauro Penasa
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Padova, Italy; (G.N.); (M.F.); (M.C.); (M.D.M.); (M.P.)
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De La Torre-Santos S, Royo LJ, Martínez-Fernández A, Chocarro C, Vicente F. The Mode of Grass Supply to Dairy Cows Impacts on Fatty Acid and Antioxidant Profile of Milk. Foods 2020; 9:foods9091256. [PMID: 32911648 PMCID: PMC7555635 DOI: 10.3390/foods9091256] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/02/2020] [Accepted: 09/04/2020] [Indexed: 12/02/2022] Open
Abstract
The optimization of milk production includes a rational use of forages, respect for the environment and offers the best quality to consumers. Milk production based on grass and forages produces healthier milk and it is widely spread throughout the Atlantic arc to maximize milk yield per hectare. However, the mode of offering the grass can have a major influence on milk composition. The aim of this study was to evaluate the effect of grass supply mode (grazing, zero-grazing or ensiling) on dairy cows’ performance, with particular reference to fatty acids and fat-soluble antioxidants concentration. A three by three Latin square experiment was performed with 18 dairy cows. Experimental treatments consisted of exclusive feeding with grass silage and zero-grazing, both offered ad libitum indoors, or grazing for 24 h. The results showed that grazing cows had a higher dry matter intake and greater milk yield than cows feeding on grass silage and zero-grazing, as well as higher concentrations of protein, lactose, nonfat-solids and urea in milk than housed cows. Milk fat from grazing cows had a higher proportion of unsaturated fatty acids than from cows feeding on grass silage and zero-grazing, with significant differences in the proportion of vaccenic and rumenic acids. The 18:1 trans-11 to 18:1 trans-10 ratio is proposed as biomarker to identify the milk produced from the management system of grazing cattle. Milk from grazing cows had a greater proportion of lutein than cows eating grass silage, with the zero-grazing system having intermediate values. In conclusion, the mode of grass supply affects fatty acid and antioxidant profiles of milk.
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Affiliation(s)
- Senén De La Torre-Santos
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Carretera AS-267, PK. 19, Villaviciosa, 33300 Asturias, Spain; (S.D.L.T.-S.); (L.J.R.); (A.M.-F.)
| | - Luis J. Royo
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Carretera AS-267, PK. 19, Villaviciosa, 33300 Asturias, Spain; (S.D.L.T.-S.); (L.J.R.); (A.M.-F.)
| | - Adela Martínez-Fernández
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Carretera AS-267, PK. 19, Villaviciosa, 33300 Asturias, Spain; (S.D.L.T.-S.); (L.J.R.); (A.M.-F.)
| | - Cristina Chocarro
- ETSEA, Universitat de Lleida, C/Rovira Roure 177, 25198 Lleida, Spain;
| | - Fernando Vicente
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Carretera AS-267, PK. 19, Villaviciosa, 33300 Asturias, Spain; (S.D.L.T.-S.); (L.J.R.); (A.M.-F.)
- Correspondence:
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Zaitsev SY, Savina AA, Volnin AA, Voronina OA, Bogolyubova NV. Comparative Study of the Water-Soluble Antioxidants in Fodder Additives and Sheep Blood Serum by Amperometric and Biochemical Methods. Animals (Basel) 2020; 10:E1186. [PMID: 32668800 PMCID: PMC7401643 DOI: 10.3390/ani10071186] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 07/09/2020] [Accepted: 07/10/2020] [Indexed: 12/11/2022] Open
Abstract
The effects of chitosan as feed additive for animals (FAFAs) on various digestive processes are an important to study because of the animal nutrition and production quality, healthcare and farming. The aims of this study were to evaluate the total amount of water-soluble antioxidants (TAWSA) of chitosan and high protein microbiologically synthesized concentrate as FAFAs; to assess the effect of these FAFAs on TAWSA values, parameters of sheep blood serum and rumen content by biochemical, physical and chemical methods. The laboratory studies of TAWSA values of feed components based on chitosan from different manufacturers or/and a high-protein concentrate were implemented. The animal experiments were carried out on six rumen-fistulated ewes (in three rounds of 14 days each, i.e., three groups) to confirm the results of the laboratory studies. The particular differences of the TAWSA of sheep blood by using both FAFAs by amperometric method were determined. A strong negative correlation -0.67 (or -0.86) was observed between TAWSA and the total protein (globulin's) content in the blood for the Group 3 of animals. A moderate (0.40) or strong (0.73) positive correlation between TAWSA and total protein content in the blood for the Group 2 of animals than weak correlation 0.23 (or 0.26) for the control Group 1. In conclusion, the correlations between the value changes of TAWSA vs. major biochemical parameters of a blood serum of rumen-fistulated ewes (Group 3 > Group 2 > Group 1) or some indicators of the rumen content (ingesta pH, total content of volatile fatty acids, etc.) were found for the first time.
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Affiliation(s)
- Sergei Yu. Zaitsev
- L.K. Ernst Federal Science Center for Animal Husbandry, Dubrovitsy 60, Podolsk Municipal District, 142132 Moscow, Russia; (A.A.S.); (A.A.V.); (O.A.V.); (N.V.B.)
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Xiang N, Wen T, Yu B, Li G, Li C, Li W, Lu W, Hu J, Guo X. Dynamic effects of post‐harvest preservation on phytochemical profiles and antioxidant activities in sweet corn kernels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14575] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Nan Xiang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing South China University of Technology Guangzhou 510640 China
| | - Tianxiang Wen
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Binglin Yu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing South China University of Technology Guangzhou 510640 China
| | - Gaoke Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Chunyan Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Wu Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Wenjia Lu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Jianguang Hu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Xinbo Guo
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing South China University of Technology Guangzhou 510640 China
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Wang L, Li X, Liu L, da Zhang H, Zhang Y, Hao Chang Y, Zhu QP. Comparative lipidomics analysis of human, bovine and caprine milk by UHPLC-Q-TOF-MS. Food Chem 2020; 310:125865. [DOI: 10.1016/j.foodchem.2019.125865] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 10/28/2019] [Accepted: 11/05/2019] [Indexed: 12/20/2022]
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Celebioglu A, Uyar T. Design of polymer-free Vitamin-A acetate/cyclodextrin nanofibrous webs: antioxidant and fast-dissolving properties. Food Funct 2020; 11:7626-7637. [DOI: 10.1039/d0fo01776k] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Polymer-free inclusion complex nanofibers of Vitamin-A acetate/cyclodextrin were prepared having fast-dissolving and enhanced antioxidant properties for the purpose of new-generation food/dietary supplement systems.
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Affiliation(s)
- Asli Celebioglu
- Department of Fiber Science & Apparel Design
- College of Human Ecology
- Cornell University
- Ithaca
- USA
| | - Tamer Uyar
- Department of Fiber Science & Apparel Design
- College of Human Ecology
- Cornell University
- Ithaca
- USA
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43
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El-Fattah AA, Azzam M, Elkashef H, Elhadydy A. Antioxidant Properties of Milk: Effect of Milk Species, Milk Fractions and Heat Treatments. INTERNATIONAL JOURNAL OF DAIRY SCIENCE 2019; 15:1-9. [DOI: 10.3923/ijds.2020.1.9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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44
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Yuan J, Zheng Y, Wu Y, Chen H, Tong P, Gao J. Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity. J Food Biochem 2019; 44:e13113. [PMID: 31823420 DOI: 10.1111/jfbc.13113] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 10/18/2019] [Accepted: 11/19/2019] [Indexed: 01/05/2023]
Abstract
Egg white is a good source of high-quality proteins in food products and an excellent source of antioxidant active peptides through hydrolysis. The hydrolysis conditions for the preparation of potent antioxidant peptides from egg white with chymotrypsin and pepsin were optimized by the response surface methodology. The antioxidant activity and potential allergenicity of the prepared peptides were evaluated by the oxidative damage model and IgE-binding capability, respectively. After ultrafiltration, the peptide produced using the optimized parameters (preheating time of 3.16 hr, hydrolysis time of 3 hr, a sample/solution ratio of 10%, multiple enzymes ratio (E1/E2) of 1.7:1, and E/S of 0.4%) showed antioxidant activity of was 30.86 μmol AAE/g DW and with low potential for allergenicity. The optimized method is efficient and economical and may be applied to the industrial production of antioxidant peptides to obtain nutraceutical and pharmaceutical agents with low sensitivity. However, further in vivo studies must be conducted. PRACTICAL APPLICATIONS: Egg is consumed as an excellent source of protein. Antioxidant peptides released from egg white is considered to be used in food preservation and human health. Few researches on the optimization of egg peptides were aimed to obtain practical techniques used in the food industry. In this paper, egg white hydrolysis peptide with high antioxidant property and low potential allergenicity was prepared after the optimization of double enzyme hydrolysis. The products could be a natural health care products derived from a dietary source and considered using in additive during food production and health food. And the methods used are economical and energy-saving and could be developed to utilize in the food industry.
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Affiliation(s)
- Jin Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute, Nanchang University, Nanchang, China.,Department of Food Science, Nanchang University, Nanchang, China
| | - Ying Zheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Athena Institute of Holistic Wellness, Wuyi University, Nanping, China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jinyan Gao
- Department of Food Science, Nanchang University, Nanchang, China
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45
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Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040096] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.
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46
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Caroprese M, Ciliberti M, Albenzio M, Marino R, Santillo A, Sevi A. Role of antioxidant molecules in milk of sheep. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.07.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Abstract
This research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.
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48
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Graham K, Rea R, Simpson P, Stack H. Enterococcus faecalis milk fermentates display antioxidant properties and inhibitory activity towards key enzymes linked to hypertension and hyperglycaemia. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.052] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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49
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Melini F, Melini V, Luziatelli F, Ficca AG, Ruzzi M. Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review. Nutrients 2019; 11:E1189. [PMID: 31137859 PMCID: PMC6567126 DOI: 10.3390/nu11051189] [Citation(s) in RCA: 151] [Impact Index Per Article: 30.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Revised: 05/23/2019] [Accepted: 05/24/2019] [Indexed: 02/07/2023] Open
Abstract
Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.
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Affiliation(s)
- Francesca Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy.
| | - Valentina Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy.
| | - Francesca Luziatelli
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
| | - Anna Grazia Ficca
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
| | - Maurizio Ruzzi
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
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50
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Hegazy AM, Khalifa MI, M. Nasr S. Monitoring of Carcinogenic Environmental Pollutants in raw Cows’ Milk. ACTA ACUST UNITED AC 2019. [DOI: 10.13005/bpj/1658] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
These investigations were conducted to detect the residues of polycyclic aromatic hydrocarbons, lead, and cadmium in the raw milk samples of lactating cows grazing around the Sugar Cane Factory. One hundred raw milk samples were collected from apparent healthy lactating cows during the rest and work periods of the Sugar Cane Factory. Detection of polycyclic aromatic hydrocarbons residue in milk samples was performed using a gas chromatography. Lead and cadmium levels in the milk samples were determined after digestion. Results revealed that benzo(a)anthracene and indeno(1,2,3-cd)pyrene (carcinogenic), and acenaphthylene and phenanthrene non-carcinogenic were detected only in the raw milk samples during the work period, while fluoranthene and benzo(a)pyrene were detected only during the rest period. However, chrysene and benzo(b) fluoranthene (carcinogenic) were detected in the milk at the rest and work periods of the Sugar Cane Factory. The highest levels of lead and cadmium were detected during the work period compared to the levels of lead and cadmium at rest. In conclusion, benzo(a)anthracene, indeno(1,2,3-cd)pyrene, acenaphthylene, and phenanthrene, lead and cadmium could be detected in cows’ milk which raised around the Sugar Cane Factory. Further investigations of these pollutants must be done in water, plants, air, and soil around this factory.
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Affiliation(s)
- Ahmed Medhat Hegazy
- Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Aswan University, Sahari, Airport Way, Post Box 81528, Aswan, Egypt
| | - Marwa I. Khalifa
- Department of Food Hygiene, Faculty of Veterinary Medicine, Aswan University, Sahari, Airport Way, Post Box 81528, Aswan, Egypt
| | - Soad M. Nasr
- Department of Parasitology and Animal Diseases, National Research Centre, 33 Bohouth Street, Post Box 12622, Dokki, Giza, Egypt
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